westbrook

http://www.bsatroop28.org/Downloads/Offici...ts/Cookbook.pdf

not sure where this goes, but the Alum info I think belongs here... http://www.debidawn.com/Fdstrgbklt.htm This linc is still active. There is a LOT of storage and prep info on it.

oh my goodness.. just peek in! http://www.scribd.com/doc/1772/Amish-Recipes

I figured 6 hours of tap and 3 hours of ballroom, there wasn't time for ballet.. perhaps next semester.

I am not walking... because this is what we are learning in my tap class... http://www.youtube.com/watch?v=0i9wNpTmYvc...ser&search= this is my instructor with one of the students filming. This class represents the high energy that goes on in the class for 6 hours a week. Then there is 3 hours of ballroom!

remember... it gets to be 140 degrees in the shade...the packages are shipped in those metal containers that sit in the sun... chocolate melts and soda or anything else under pressure explodes.

just remember.... in the end.. I will have the fabric to make jeans, shirts, dresses, underware, bras, panties, slips, and aprons. I have the fabric to make suits, jackets, sleeping bags if necessary! I will be able to make quilts, sheets, hats, christmas presents. I have some of the finest batists for making christening gowns, blouses, nightgowns, slips...not to forget all the lace and ribbons. My sewing machines do more then just a straight stitch!!! they do 30+ fancy stitches (the competition has nothing on me), I can sew through leather, 6 layers of denim, or sail cloth. I have the ability to use a 2 needle function and all this from a treadle! I can easily convert a serger into a treadle and offer a more secure stitch. the patterns I have will cover any size from premie to 6X both men and women. I have the ability to design any pattern from a mear description after eyeing your body for a few minutes and have you wearing it in a matter of days. SO in the end my little cookiejar... I will be laughing my way to the intervention.. eye the person doing the intervention, and have an article of clothing ready to give them as a gift the next day.. and it will fit too! that ought to have the mediator's head spinning. now that is pretty humorous!

Adam, this is probably my favorite canning site! this couple is too cute. http://www.paulnoll.com/Oregon/Canning/index.html

here is some thoughts... go to http://freecycle.org find your state then cities nearest you join and ask for canning equipment.. jars, canners, books, anything! I got 30 cases of brand new jars last year, 10 cases of used jars, 2 water bath canners, glass funnel, jar puller, and a few other related items. Doesn't hurt to ask and it is free. one of the things that happens with the lid lifter is the hot water causes the glue to unstick and the magnet falls out of the end! I prefer using a stainless steel funnel because I like the way it cleans up and it lasts forever. do you need any of these items? not really, but it saves time.. a jar puller is quicker then ladeling the water out so you can grab the top of the jar with a towel.

UK Anatolians http://www.anatolianshepherddogclub.co.uk/...etter__PDF_.pdf

here is another ... http://www.colostate.edu/Depts/CoopExt/wil..._Carnivores.pdf

a great link out of oregon state... http://extension.oregonstate.edu/catalog/pdf/ec/ec1238.pdf

^^^^^^ yes!!! Thursday's Plantation!!! love their tea tree lotion!!

always filling and good is biscuits and gravey How to Make Biscuits and Gravy Recipes You are here: Old Recipe Book >> Bakery >> Biscuits Also see the recipes for Bisquick Biscuits Easy Baking Powder Biscuits (Recipe 1974) Biscuits made with oil 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 1/3 cup salad oil 2/3 cups milk Preheat oven to 450 F. Sift dry ingredients into a medium bowl. Pour salad oil, then milk into a 1 cup measure; do not mix. Pour all at once into the flour mixture. With a fork, stir to make a soft dough. Turn out dough onto a sheet of waxed paper. (Place wax paper on a damp surface to keep it from slipping.) Knead about 10 times, to make a smooth dough. Roll out dough, 1/2 inch thick, between 2 sheets of wax paper. Remove the top sheet. Cut with unfloured 2 inch biscuit cutter. Place 1 inch apart, on ungreased cookie sheet. Bake 10 to 15 minutes, or until golden brown. My Notes: When I made these, they were pretty easy to make. I did not bother with the waxed paper. I found the dough easy to roll out on my clean counter. It did not stick, even to the drinking glass I used as a biscuit cutter. View the picture to see how mine turned out. They are not a light flakey biscuit, but they were okay. Makes about 6 How to Make Milk Gravy: 1. For each cup of gravy you need 2 tablespoons of fat, whether bacon grease, sausage grease or butter. So measure 2 tablespoons of fat back into the skillet. 2. Add flour: Measure 2 Tablespoons of flour for each cup of gravy. Cook the gravy in the grease till frothy over medium heat. 3. The liquid you add should be lukewarm. Add 1 cup of liquid slowly, and stirring constantly. Cook till thick, turn to low and simmer without stirring 5 minutes. Gravy Tip: I read that if you add a little salt to the flour before adding to the grease, the gravy has a less tendency to become lumpy. I usually stir the gravy with a pancake turner. It smashes any lumps that try to form. Last resort - Pour it all into a blender and blend. Gravy Made with Cornstarch Pour off all but 2 Tbsp. fat drippings from roasting pan. Add 1 3/4 cups broth or water. Cook over medium heat, stirring to loosten browned bits. Remove from heat. Mix 2 tbsp cornstarch and 1.4 cup cold water until smooth. Stir into pan. Season to taste. Stirring constantly, bring to boil over medium heat; boil 1 minute. Makes 2 cups. Microwave Gravy In 1 1/2 quart microvaveable bowl stir 2 Tbsp. cornstarch and 2 cups cold broth or water until smooth. Season to taste. Microwave on high (100%), stirring twice. 7-9 minutes or until mixture boils; boil 1 minute. Remove from microwave. Stir in 2 Tbsp. fat drippings. Makes 2 cups. Biscuits 2 cups flour 1 tsp. salt 1/4 cup milk 4 tsp. baking powder 4 Tbsp. shortening Mix as usual. Roll out and cut with a biscuit cutter. Bake at 450 for 15 minutes. My Notes: I made these biscuits, but 1/4 cup milk was not enough, (see recipe below says 3/4 cup). I put them in a 450 oven, but it still seemed like it took longer, and they still were not browning on top, and they were not done in the middle. \:\( Next time I am going to try these baking powder biscuits and you might want to try them too. Basic Baking Powder Biscuits (Recipe from 1953) 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons shortening 3/4 cup milk Sift flour, salt and baking powder together. Rub shortening in with fingertips. Add milk slowly and mix to a soft dough. Roll out on a slightly floured board to 1/2 inch thickness. Cut with a biscuit cutter. Bake in quick oven 400 F 10 to 15 minutes Yield 12 biscuits. Quick and Easy Biscuits 1 cup self rising flour 2/3 cup milk dash of salt 2 Tbsp mayonnaise Mix well and bake in well greased muffin tins at 400 degrees until brown. Baking Powder Biscuit I (Fanny Farmer 1893) 2 cups bread flour 1 tablespoon lard 5 teaspoons baking powder 1 cup milk and water in equal parts 1 teaspoon salt 1 tablespoon butter Mix dry ingredients, and sift twice. Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work. Baking Powder Biscuit II (Fanny Farmer 1893) 2 cups bread flour 2 tablespoons butter 5 teaspoons baking powder 1 cup milk 1/2 teaspoon salt Mix dry ingredients, and sift twice. Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work. Emergency Biscuit (Fanny Farmer Recipe 1893) Use recipe for Baking Powder Biscuit I or II, with the addition of more milk, that mixture may be dropped from spoon without spreading. Drop by spoonfuls on a buttered pan, one-half inch apart. Brush over with milk, and bake in hot oven eight minutes. Sausage Biscuits (Recipe from 1953) 2 cups flour 5 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons shortening 3/4 cup milk 8 sausages Cut shortening into mixed and sifted dry ingredients. Add milk gradually stirring with a knife. Toss onto a floured pastry cloth and cut in 3 inch round biscuits. Place a pan fried sausage in the center of each biscuit and roll up. Place on oiled pastry sheet and bake in 450 F oven 15 minutes. Yield 8 biscuits. Blueberry Drop Biscuits (Recipe from 1963) 1 cup fresh blueberries 1/2 teaspoon salt 3 tsp. baking powder 1 1/3 cup milk 2 cups flour, sifted 2 tablespoons sugar 2 tablespoons shortening Wash fresh blueberries and let dry thoroughly on paper toweling. Sift together flour, baking powder, sugar, and salt. Work shortening into dry ingredients until fully absorbed. Add milk and beat until smooth. Fold in blueberries. Drop batter by spoonfuls into very well greased cupcake tins or onto cookie sheet. Bake 20 minutes in moderate oven 375. Serve warm. Makes 12 large biscuits. Brown Sugar Biscuits (Recipe from 1974) 2 cups sifted flour 1/4 cup light brown sugar, packed 3 tsp baking powder 1 tsp salt 1/3 cup soft shortening 2/3 to 3/4 cup milk In a large bowl, sift flour with sugar, baking powder, and salt. Using a pastry blender or two knives, cut in shortening until mixture resembles coarse cornmeal. Make a well in center of dry ingredients. Pour in 2/3 cup milk all at once and stir quickly with a fork, until mixture forms into a ball. Roll out to 3/4 inch thick on a lightly floured surface. With a floured biscuit cutter, cut straight down, being careful not to twist the dough. Place the biscuits on a lightly greased cookie sheet; bake 10 minutes or until golden. Remove to wire rack, cool slightly and serve warm. http://oldrecipebook.com/biscuitrecipes.shtml

be nice to have an attic that tall! I have a low roof line as I live in a California bungalow.

How to Make Biscuits and Gravy Recipes You are here: Old Recipe Book >> Bakery >> Biscuits Also see the recipes for Bisquick Biscuits Easy Baking Powder Biscuits (Recipe 1974) Biscuits made with oil2 cups flour 3 teaspoons baking powder 1 teaspoon salt 1/3 cup salad oil 2/3 cups milk Preheat oven to 450 F. Sift dry ingredients into a medium bowl. Pour salad oil, then milk into a 1 cup measure; do not mix. Pour all at once into the flour mixture. With a fork, stir to make a soft dough. Turn out dough onto a sheet of waxed paper. (Place wax paper on a damp surface to keep it from slipping.) Knead about 10 times, to make a smooth dough. Roll out dough, 1/2 inch thick, between 2 sheets of wax paper. Remove the top sheet. Cut with unfloured 2 inch biscuit cutter. Place 1 inch apart, on ungreased cookie sheet. Bake 10 to 15 minutes, or until golden brown. My Notes: When I made these, they were pretty easy to make. I did not bother with the waxed paper. I found the dough easy to roll out on my clean counter. It did not stick, even to the drinking glass I used as a biscuit cutter. View the picture to see how mine turned out. They are not a light flakey biscuit, but they were okay. Makes about 6 How to Make Milk Gravy: 1. For each cup of gravy you need 2 tablespoons of fat, whether bacon grease, sausage grease or butter. So measure 2 tablespoons of fat back into the skillet. 2. Add flour: Measure 2 Tablespoons of flour for each cup of gravy. Cook the gravy in the grease till frothy over medium heat. 3. The liquid you add should be lukewarm. Add 1 cup of liquid slowly, and stirring constantly. Cook till thick, turn to low and simmer without stirring 5 minutes. Gravy Tip: I read that if you add a little salt to the flour before adding to the grease, the gravy has a less tendency to become lumpy. I usually stir the gravy with a pancake turner. It smashes any lumps that try to form. Last resort - Pour it all into a blender and blend. Gravy Made with Cornstarch Pour off all but 2 Tbsp. fat drippings from roasting pan. Add 1 3/4 cups broth or water. Cook over medium heat, stirring to loosten browned bits. Remove from heat. Mix 2 tbsp cornstarch and 1.4 cup cold water until smooth. Stir into pan. Season to taste. Stirring constantly, bring to boil over medium heat; boil 1 minute. Makes 2 cups. Microwave Gravy In 1 1/2 quart microvaveable bowl stir 2 Tbsp. cornstarch and 2 cups cold broth or water until smooth. Season to taste. Microwave on high (100%), stirring twice. 7-9 minutes or until mixture boils; boil 1 minute. Remove from microwave. Stir in 2 Tbsp. fat drippings. Makes 2 cups. Biscuits 2 cups flour 1 tsp. salt 1/4 cup milk 4 tsp. baking powder 4 Tbsp. shortening Mix as usual. Roll out and cut with a biscuit cutter. Bake at 450 for 15 minutes. My Notes: I made these biscuits, but 1/4 cup milk was not enough, (see recipe below says 3/4 cup). I put them in a 450 oven, but it still seemed like it took longer, and they still were not browning on top, and they were not done in the middle. Next time I am going to try these baking powder biscuits and you might want to try them too. Basic Baking Powder Biscuits (Recipe from 1953) 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons shortening 3/4 cup milk Sift flour, salt and baking powder together. Rub shortening in with fingertips. Add milk slowly and mix to a soft dough. Roll out on a slightly floured board to 1/2 inch thickness. Cut with a biscuit cutter. Bake in quick oven 400 F 10 to 15 minutes Yield 12 biscuits. Quick and Easy Biscuits 1 cup self rising flour 2/3 cup milk dash of salt 2 Tbsp mayonnaise Mix well and bake in well greased muffin tins at 400 degrees until brown. Baking Powder Biscuit I (Fanny Farmer 1893) 2 cups bread flour 1 tablespoon lard 5 teaspoons baking powder 1 cup milk and water in equal parts 1 teaspoon salt 1 tablespoon butter Mix dry ingredients, and sift twice. Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work. Baking Powder Biscuit II (Fanny Farmer 1893) 2 cups bread flour 2 tablespoons butter 5 teaspoons baking powder 1 cup milk 1/2 teaspoon salt Mix dry ingredients, and sift twice. Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work. Emergency Biscuit (Fanny Farmer Recipe 1893) Use recipe for Baking Powder Biscuit I or II, with the addition of more milk, that mixture may be dropped from spoon without spreading. Drop by spoonfuls on a buttered pan, one-half inch apart. Brush over with milk, and bake in hot oven eight minutes. Sausage Biscuits (Recipe from 1953) 2 cups flour 5 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons shortening 3/4 cup milk 8 sausages Cut shortening into mixed and sifted dry ingredients. Add milk gradually stirring with a knife. Toss onto a floured pastry cloth and cut in 3 inch round biscuits. Place a pan fried sausage in the center of each biscuit and roll up. Place on oiled pastry sheet and bake in 450 F oven 15 minutes. Yield 8 biscuits. Blueberry Drop Biscuits (Recipe from 1963) 1 cup fresh blueberries 1/2 teaspoon salt 3 tsp. baking powder 1 1/3 cup milk 2 cups flour, sifted 2 tablespoons sugar 2 tablespoons shortening Wash fresh blueberries and let dry thoroughly on paper toweling. Sift together flour, baking powder, sugar, and salt. Work shortening into dry ingredients until fully absorbed. Add milk and beat until smooth. Fold in blueberries. Drop batter by spoonfuls into very well greased cupcake tins or onto cookie sheet. Bake 20 minutes in moderate oven 375. Serve warm. Makes 12 large biscuits. Brown Sugar Biscuits (Recipe from 1974) 2 cups sifted flour 1/4 cup light brown sugar, packed 3 tsp baking powder 1 tsp salt 1/3 cup soft shortening 2/3 to 3/4 cup milk In a large bowl, sift flour with sugar, baking powder, and salt. Using a pastry blender or two knives, cut in shortening until mixture resembles coarse cornmeal. Make a well in center of dry ingredients. Pour in 2/3 cup milk all at once and stir quickly with a fork, until mixture forms into a ball. Roll out to 3/4 inch thick on a lightly floured surface. With a floured biscuit cutter, cut straight down, being careful not to twist the dough. Place the biscuits on a lightly greased cookie sheet; bake 10 minutes or until golden. Remove to wire rack, cool slightly and serve warm. http://oldrecipebook.com/biscuitrecipes.shtml

Baking Mix Recipe Ingredients 8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat flour) 2 tablespoons baking powder 1 tablespoonsalt 2 teaspoons cream of tartar 1 teaspoon baking soda 2 cups dry nonfat milk 2 cups shortening Instructions Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Mixture will be mealy when mixed adequately. Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months. For Biscuits: Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for 8-10 minutes. For Muffins: Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 cup milk. Bake at 400 degrees F for 15 minutes. For Pancakes: Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk. For Waffles: Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1-1/3 cup milk. Notes: You can use this mix to make biscuits, dumplings, muffins, coffee cake, pancakes and waffles. It can also be used as an ingredient in casseroles and desserts. Yield: about 12 cups of mix

post yours! I just went out to find a couple to post so others would be able to make it up cheaply. I don't use bisquick...perhaps I should. Bis-Qwick-Baking-Mix You can make tons of recipes with this simple baking mix, saving you time and money. INGREDIENTS: * 8 cups flour * 1-1/4 cups nonfat dry milk powder * 1/4 cup baking powder * 1 Tbsp. salt * 2 cups solid vegetable shortening PREPARATION: In a large bowl, combine flour, milk, baking powder, and salt. With a pastry blender or two knives, cut in shortening until the mixture looks like coarse cornmeal and the shortening is evenly distributed. Store in tightly closed covered container in a dark, cool place. Use in place of 'Bisquick' in any recipe. BIS-QWICK RECIPES Bis-qwick Biscuits 2 cup mix 1/2 cup water Preheat oven to 450 degrees. Blend mix and water together in medium bowl just until dry ingredients are moistened. Knead gently on a floured board 4-5 times. Roll or pat dough about 1/2" thick. Cut out biscuits and place on ungreased baking sheet. Bake at 450 degrees about 9-10 minutes or until golden brown. Bis-qwick Pancakes 2 cups mix 1 egg 1 cup water Blend together the mix, egg and water. Pour by 1/4 cup measures onto lightly greased hot griddle. Cook until bubbles appear on surface and edges look dry. Flip pancakes and cook 1-2 minutes on second side. Makes 12-15 pancakes. Bis-qwick Muffins 3 cups mix 2 Tbsp. sugar 1 cup water 1 egg Preheat oven to 425 degrees. Blend wet ingredients in one bowl and dry ingredients in another. Stir wet ingredients into dry just to moisten. Spoon batter into greased muffin cups and bake about 12-15 minutes or until light golden brown. Add spices like 1/2 tsp. cinnamon, or 1/4 tsp. nutmeg or 1/4 tsp. allspice, if desired. Bis-qwick Chocolate Chip Cookies 3/4 cup butter, softened 2-1/2 cups brown sugar 3 eggs 4 cups mix 1 cup chopped nuts 12 oz. semisweet chocolate chips Heat oven to 375 degrees. Cream together butter, brown sugar and eggs until well mixed; stir in mix, nuts and chocolate chips. Drop by teaspoon 2" apart on ungreased cookie sheet. Bake about 8-10 minutes until light brown. Makes 4 dozen Parmesan Biscuits 2-1/2 cups mix 3 Tbsp. Parmesan cheese 1 tsp. dried chives 1 tsp. dried oregano leaves 1/4 cup cold butter or margarine 2/3 cup milk 2 Tbsp. butter or margarine, melted 2 Tbsp. Parmesan cheese Preheat oven to 450 degrees. Combine Bisquick, 3 Tbsp. Parmesan cheese, chives and oregano in large bowl. Cut 1/4 cup cold butter into 1/4" pieces. Add butter pieces to Bis-quick mixture and blend with fork until particles are fine. Add milk, stirring just until dry ingredients are moistened. Turn dough out onto surface dusted with flour. Shape into a ball; knead gently 4-5 times. Roll dough 1/2" thick and cut with 2" biscuit cutter dipped in Bis-quick. Brush tops of biscuits with 2 Tbsp. melted butter and sprinkle with 2 Tbsp. Parmesan cheese. Place biscuits on lightly greased baking sheet and bake 8-10 minutes at 450 degrees or until light brown.

http://oldrecipebook.com/bisquick-donuts.shtml How to Make Bisquick Donuts and Gingerbread You are here: Old Recipes Home >> Bisquick Recipes >>Bisquick Donuts Bisquick Doughnuts 2 cups Bisquick 1/4 cup sugar 1/8 tsp. cinnamon 1/8 tsp. nutmeg 2 eggs 2 tbsp. milk Combine Bisquick, sugar and spices. Add milk and well beaten eggs; beat well to smooth up batter. Roll dough 1/4 inch thick. Cut with doughnut cutter and fry in deep fat which has been heated to 390 F. or until a cube of bread browns in the fat in 40 seconds. Turn the doughnuts as they begin to puff up and color, and keep turning until they are golden brown. This makes 1 dozen medium-sized doughnuts. Fritters Vegetable or fruit 2 cups Bisquick 2 eggs 3/4 cup milk Add vegetables or fruit to Bisquick. Beat eggs well and add to milk. Stir into the Bisquick mixture and mix well. Drop by small spoonfuls into deep fat, turning and frying until golden brown on both sides. Drain on brown paper. Serve hot with maple syrup. Temperature of Fat should be heated to 360 F. or until a cube of bread browns in 60 seconds. Note: For vegetables use about 2 cups cooked corn, cut up parsnips or carrots. For fruit use chopped apples, bananas, peaches, apricots or pineapple. Or halves of bananas may be split lengthwise and dipped in the batter and fried. Also halves of peaches or apricots, or slices of apple cut crosswise to make rings. Be sure to drain canned fruit well before using. Bisquick Gingerbread 1 3/4 cups Bisquick 1 tsp. ginger 1 tsp. cinnamon 12 tsp. cloves 2 eggs 1/2 cup brown sugar 1/2 cup milk 1/2 cup molasses 1/4 cup melted shortening Mix together Bisquick, spices and brown sugar. Beat eggs well and add milk. Add to the Bisquick mixture and beat well. Then add melted shortening and molasses and beat again. Pour into a well greased deep 7 inch square pan and bake 40 minutes in a moderate oven, 350 F.

here is a recipe to make bisquick! Bisquick Bisquick is simply a pre mix of flour and the shortening. The following recipe comes from the book: oops I no longer have the title page, but it's something like _Make Your Own Food_ check the library (which is a very good book full of good recipes). ***Biscuit Mix*** Ingredients: 4 cups unbleached white flour 2/3 cup instant non fat dry milk 1 tsp salt 3 tbsp double acting baking powder 1/2 cup good veretable oil Mix flour, milk, salt and baking powder together in blender or food processor. Mix well, then blend in the oil. Empty into covered container, and store in fridge until needed. This yields about 5 cups of mix. Each cup of mix makes about six biscuits. To make biscuits: add 1/2 cup water to each 1 cup of mix. Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits & bake on a greased cookie sheet in a pre heated 425 deg. oven for approx. 10 minutes.

sorry??? oh girl! I loved it!

poverty breakfast... Pie! fresh hot apple, peach, apricot, cherry, boysenberry! pie! any excuse to have pie for breakfast!

Of course we all know chili is a great and cheap meal! Always make chili when you have left over meat. This is where freezing that wee bit of left over meat comes in handy. Chili doesn't care if you put in ground meat and chicken and pork! Cook one of those pork shoulder picnic roasts (or two). Have roast for dinner, slice for sandwiches or mashed potatoes and gravy, leftovers including the bone.. split pea soup or white beans or lima beans! The second roast I would crock pot and then shred. This becomes tacos, burritos, enchiladas, BBQ pork sandwiches and more.

The Complete Guide to Home Canning http://msucares.com/pubs/publications/p1152.htm

Home canning questions and answers http://msucares.com/pubs/publications/p0993.htm